Deliciously moist carrot and orange cake with a touch of tropical coconut

Deliciously moist carrot and orange cake with a touch of tropical coconut

This delicious cake combines the earthy sweetness of carrots with the refreshing zest of orange, topped off with a touch of tropical coconut. Using gluten-free flour ensures this cake is suitable for those with gluten sensitivities, making it a thoughtful and inclusive option for various dietary needs. Rich Demerara sugar provides a depth of flavor that complements the natural sweetness of the ingredients, while the use of coconut oil adds a subtle touch of exotic freshness.


Why you will love it

If you're a fan of rich, moist cakes with a twist, this orange carrot cake is sure to captivate your taste buds. Its unique blend of flavors combines the traditional with the tropical, offering a delicious culinary surprise in every bite. The texture is perfectly balanced with the softness of the beaten eggs, the moisture of the orange juice and the slight crunch of the grated carrots. This cake not only tastes wonderful but also fills your kitchen with a tantalizing aroma while it bakes.

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Perfect opportunity

This cake is ideal for a variety of occasions, from festive gatherings and birthday celebrations to casual afternoon teas. It's a superb choice for Easter celebrations, given the carrot theme, or for summer picnics due to its refreshing citrus notes. Serve it at brunches or as a special treat after a family dinner; it is versatile enough to fit any event and will surely impress your guests.

Decorating Tips

replaces the word nice with empty enhance the visual appeal of this cake, consider topping it with a light dusting of powdered sugar or a drizzle of simple orange frosting. For a festive look, add edible flowers or thinly sliced ​​orange slices for garnish. If you're serving it during a holiday or special event, decorate the cake with themed decorations such as carrot-shaped marzipan or coconut flakes to enhance its tropical vibe.


  • 3 eggs
  • 3/4 cup demerara sugar
  • 1/2 cup coconut oil
  • 150 grams of grated carrots
  • 1/2 cup orange juice
  • 1 cup dried, grated coconut
  • 1 cup gluten-free flour mix (homemade or store-bought)
  • 1 tablespoon of baking powder
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Homemade gluten-free flour blend:

  • 1/2 cup rice flour
  • 1/4 cup cornstarch
  • 1/4 cup sweet starch (like tapioca)


  1. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and grease your baking pan.
  2. In a bowl, whisk the eggs and sugar until the mixture doubles in volume to obtain a light and airy texture.
  3. Gradually add the coconut oil, then the grated carrots and orange juice, mixing well after each addition.
  4. Stir in the gluten-free flour mixture, making sure all ingredients are evenly combined with no lumps.
  5. Stir in the dried shredded coconut and baking powder, mixing until just incorporated.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
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Enjoy this wonderfully moist and flavorful cake that combines the best of sweet, earthy and tropical flavors!

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